Skinny Instant Pot Hawaiian BBQ Chicken Tacos

WW Points: 4 Purple, 4 Blue, 6 Green

Prep Time 15

Cook Time 12

Total Time 27

Course Main Course

Cuisine Hawaiian, Tex-Mex

Servings 6 servings

Calories 424 kcal

1.5 lb chicken breast (boneless, skinless)
20 oz pineapple tidbits (1 can)
1 cup sugar free barbecue sauce
3 Tbsp zero calorie brown sugar sweetener (I use Swerve or Lakanto brown sugar replacement)
1.5 tsp liquid smoke
½ medium red onion (diced)
2 jalapenos (diced, deseeded)
1 tsp chili powder
1 tsp minced garlic
1 Tbsp yellow mustard
½ cup water

Add the chicken, pineapple tidbits, sugar free BBQ sauce, zero calorie brown sugar replacement, liquid smoke, red onion, diced jalapeno, chili powder, minced garlic, yellow mustard, and water to a 6-quart instant pot. Manual or pressure cook for 12 minutes (22 minutes if chicken was frozen, but thawed is highly recommended). Let slow release for 5-10 minutes.
1.5 lb chicken breast, 20 oz pineapple tidbits, 1 cup sugar free barbecue sauce, 1.5 tsp liquid smoke, ½ medium red onion, 2 jalapenos, 1 tsp chili powder, 1 tsp minced garlic, 1 Tbsp yellow mustard, ½ cup water, 3 Tbsp zero calorie brown sugar sweetener
Remove chicken, shred with two forks, and return chicken back to the sauce in the pot.
Serve each taco with a corn tortilla topped with shredded chicken, tricolor coleslaw mix, fresh pineapple, cilantro, and fresh diced red onion. (Optional: heat your tortillas on skillet or in air fryer.)
12 medium corn tortillas, ½ cup cilantro, 1 cup pineapple, 14 oz tricolor coleslaw mix, ½ medium red onion

Keyword Skinny